ESPY

Recipes 

I think I've encountered my first dose of contaminated homebrew. I did a clone of Pete's Wicked that I initially thought turned out pretty good. I kegged most of it and bottled about 12. I gave a couple each to some friends and they both liked it. After that it really went down hill. It got a medicinal/chemical flavor that must have been contamination. I dumped the keg and tasted one of the remaining bottles and it was bad too. So it seems to me that it must be something I did during the bottling/kegging process.

Is it common for contamination to get worse with time? I'm surprised that the first samples were OK. And does contamination develop even in cold temp?

Thanks,
SP

Torchiest

Recipes 

I thought chlorophenols were from chlorine reactions with the phenols produved by the yeast. Perhaps you didn't rinse your containers enough after sanitizing?

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ESPY

Recipes 

I use the One Step no-rinse sanitizer, so it's probably not that. I do soak my carboys in bleach water before use but always do a thorough rinse followed by a soak in One Step. But if the problem came from my carboys I wouldn't expect the original samples to have turned out OK. So I'm wondering if maybe I didn't sanitize the bottling bucket well enough.

Probably a long shot: I know One Step is supposed to be no rinse, but I wonder what happens if you don't thoroughly dissolve all of the powder and end up racking on top of some undissolved One Step. White powder in a white bucket...I could have missed it.